Grass fed beef is very lean and would benefit from some extra  seasonings added to the meat before shaping them into burgers.

1 pound of ground beef
4-6 patties depending on the size
Recipe

• 1 tsp. canola oil
• 1/4 - 1/3 cup finely chopped yellow onion
• 2 T. canola mayonnaise or 1T. Worcestershire sauce or steak sauce
• 1-2 cloves minced garlic or 1/2 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 1 pound 93% lean grass-fed ground sirloin
  

Directions:

1. Heat oil in a small skillet over medium-high. Add onion and minced garlic; sauté 2 minutes. Reduce heat to medium; cook 5 minutes or until onions are soft and caramelized, stirring frequently. Remove from heat; cool 5 minutes.
2. Add the onions and garlic to the mayonnaise or Worcestershire sauce. Add the pepper and mix into the meat with your hands.
3. Form into patties, 4-6 depending on the size you want. I like to place them on a cookie sheet and freeze them for 30 minutes until firm. They are easier to grill without falling apart.
4. Heat a grill pan or cast-iron skillet over high. Coat pan with cooking spray. Add patties; cook 3 minutes. Turn patties. Top each with 1 cheese slice; cook 2 minutes or to desired degree of doneness.
   

On The Grill
Prepare the grill. Cook the organic grass fed burgers over hot coals about 3-4 minutes for medium-rare, or more to desired doneness.

There are two dough options here, one requires you make the dough the day before then shape and finish the calzones. The other dough is a direct dough you make it and bake it the same day. 

Here are some recipes that use the crock pot and make great meat fillings. You don't have to use the whole roast but save 3 cups of meat for these meat pies.

Sesame Pork Roast
Savory Beef Sandwiches
Onion Pot Roast
Herb Faux-tisserie Chicken

Yields: 12 Calzones - 95g ea.
Bake: 375 degrees 5 minutes
          350 degrees 10 minutes - Total bake time 15-20 minutes

Direct Dough Recipe
642g Hard White (5 1/3 cup)
3/4 tsp. dried malt powder (you can omit if you like)
8g Salt (3/4 tsp.)
10g Yeast (3 1/2 tsp.)

Liquid
45g Cane Syrup (honey) (2 T. +1 tsp.)
408g Water (1 3/4 cup)

20g Butter (1 1/2 T.)
10g Soy Flour (1 1/2 T.)

Directions

• Develop the gluten, (mix 3 minutes) Remove from the mixer and place the dough on the counter and flatten it out.
• Soften the butter and add the soy flour to form a paste. Spread the paste onto the dough and cut the dough into pieces and add back to the mixer bowl.
• Knead until the butter mixture is incorporated into the dough. The dough will now be softer. If should only take about 2 minutes.
• Bulk proof for 30 minutes
• Shape and fill following the directions below "Prepare your Filling"
  

Another Recipe For The Dough (2 days)
This dough is made the day before you bake and placed into the fridge, but will hold for 3 days in the fridge if needed.

Equipment
Scales - When you weigh out your dough each pie will be uniform.
Tortilla Press - Not a necessity but sure makes rolling perfect circles easier.
French Tapered Rolling Pen - Rolls perfect circles.
Silicon Pastry Rolling Mat- Guide to roll perfect circles.
#12 Baking Scoop - This is 1/3 of a cup, used to portion the meat filling.

If you have nice equipment you will be a better cook and it certainly will be
more enjoyable. The holiday season is coming and many of these tools are
not expensive and make great gifts for the cooks in your life.

Dough Recipe - For Calzones or Meat Pies
Yields: 8 Calzones or Meat Pies
Oven: 350 degrees
Bake: 20-30 minutes

3 c. Hard Red or Hard White (bread flour) (340g)
2 tsp. Instant Yeast (5g)
1 1/4 tsp. Salt (9g)
2 T. Olive Oil (28g)
2 T. Honey (40g)
3/4 c. + 2 T. Water (195g)

Directions:

• The day before the bake you will put together the dough and place it     into the fridge. I can stay there for up to 3 days if needed.
• Weigh or measure out the flour, yeast and salt and mix them together.
• Combine all the liquid ingredients, the water, oil and honey in another container.
• Pour the wet ingredients over the dry and mix until combined.
• Place in a container with a lid and put into the fridge overnight.

Prepare Your Filling
Start with 3 cups or so of cooked meat
There are a few rules when making meat pies the first is the filling need to be dry or it will leak out. The second is don't over stuff the pies, use 1/3 cup         filling per pie. Now you can add anything you would like to the 3 cups of meat, like onions, vegetables, dried herbs. The filling needs to be well spiced because when you cover it with the bread it tends to mellow down the flavor.
So I always add more flavor than if I was just eating the meat alone.

For these I added caramelized onions and mushrooms. I also added a good amount of chili peppers. The meat I chose was the Sesame Pork Roast       which has a nice flavor. I cooked everything to make sure the mixture was     fairly dry. I could of also added cheese, when making the pies. If you choose to add grated cheese add only 1T. per pie on top of the meat mixture before you fold it over.

• Make a small hole in the top of each pie for the steam to escape.
  
• Let them raise about 20 minutes while you are pre-heating the oven to 350 degrees.
• Bake for 20-30 minutes until golden brown
• Cool and freeze for extra meals in the future.

I hope you enjoy these, they are easy to make and handy to have in the         freezer for lunches and dinners.

This is a great recipe for the crock pot when you are pressed for time during the holidays, and have a lot of mouths to feed. The recipe is from Taste of Home






Ingredients

• 1 tablespoon dried minced onion
• 2 teaspoons salt ( I decreased the salt by half)
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram
• 1 teaspoon celery seed
• 1/4 teaspoon cayenne pepper
• 1 boneless beef chuck roast (3 to 4 pounds), cut in half
• 8 to 10 sandwich rolls

Directions:

1. Cut the roast in half than rub the seasonings over both pieces. Do not add any liquid to the slow cooker.
2. Combine seasonings; rub over roast. Place in a 5-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Shred with a fork. Serve on rolls. Yield: 8-10 servings.

Additional Notes
I have found a 5-6 pound beef chuck roast works well also.

I love grilled cheese sandwiches and these are just over the top good!






Ingredients:

• 1 tablespoon sour cream
  
• 1½ teaspoon dry ranch dressing (Homemade Recipe)
  
• 2 slices bacon, crushed
• 1 chicken breast, cooked and cubed
• 1 oz shredded extra sharp cheddar cheese
• 1 slice of extra cheddar cheese
• 2 slices of Bread

Instructions:

1. Preparation: Heat medium size skillet over low heat.
2. In a small bowl, combine sour cream and ranch dressing. Add bacon, chicken and cheese.
3. Spread equal amounts of butter between both sides of bread. Place one buttered slice of bread down into warm pan, layer with sliced cheese and mixture.
4. Place second slice of bread buttered side facing up. Turn heat to medium and cook until bread is browned and crispy, about 2-4 minutes.
5. Flip sandwich and cook until second slice of bread is just slight browned, then place bowl on top sandwich for an additional minute or so to melt cheese. Serve immediately.

Recipe from Dave's Breads
realfoodbydad.com

There is nothing like homemade mayonnaise. We don't eat a lot of mayonnaise because of the calories. This recipe is from Nourished Kitchens. I have tried many mayonnaise recipes and this one is easy and turns out light and not oily tasting.

Ingredients

• 3 egg yolks
• 1/2 teaspoon coarsely ground sea salt
• 2 tablespoons lemon juice
• 1 tablespoon water
• 1 1/2 cups avocado oil

Instructions

1. Drop the egg yolks into the basin of your food processor, then sprinkle them with salt. Spoon in the lemon juice and water.
2. Close the food processor and pulse it once or twice to combine, and then turn it on so that the blade continues moving smoothly. Working a half cup at a time, pour the avocado oil into the feeder tube of the food processor, allowing it to drip into the egg yolks in a very thin, smooth stream until the mayonnaise thickens and all the oil is incorporated into the egg yolks, about two or three minutes.
3. Scrape the mayonnaise into a jar with a tight-fitting lid and store it in the refrigerator no longer than a week.